Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked seabass with asian sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
★ Asian Cuisine at Home ★ What are you cooking tonight? Here's a simple recipe by Chef Zahid of Global Mat Soul Kitchen which you can easily prepare at home. Soft, flaky sea bass, drizzled in a sweet, spicy sauce and baked in the oven.
Baked seabass with asian sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Baked seabass with asian sauce is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have baked seabass with asian sauce using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Baked seabass with asian sauce:
- Get 2 pieces fresh seabass fillet
- Make ready 1 lime or lemon
- Make ready 2 red onions
- Prepare 3 chopped lemongrass
- Make ready 2 cloves garlic
- Take 1 tbs fish oil
- Prepare 1 tsp sugar
- Make ready 4 red chillies
- Make ready 2 pieces banana leaves
- Prepare 100 ml water
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Instructions to make Baked seabass with asian sauce:
- Blend lemongrass, chilli, fish sauce, lemon juice, sugar, garlic and water into a paste
- Add oil to a pan, and on low heat, saute the paste till fragrant
- Season fillet with some salt and pepper
- Put the fish fillet on banana leaf and spead a reasonable amount of the paste on the fish and wrap up tightly. Use toothpick if required.
- Cook in oven at 200 degrees celcius for 20 mins. After that, open wrapping and broil in oven for 15 mins or until brown. Ready to serve.
The only Chilean Sea Bass recipe you'll ever need. Fish fillets are seared and served over sesame spinach, drizzled w a Vietnamese sauce. Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy, sour sweet Vietnamese inspired sauce. Sprinkle with chopped green onions to serve. And the sauce made a difference.
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